The Minimalist Lentil Burger
from 5 ingredients 10 minutes page 164.
serves 2
Now don’t get me wrong, I love a good beef burger as much as the next girl. But the first time I made these lentil burgers I was not only amazed at how good they were, but also how much they looked like a normal burger. I’d even venture so far as to say that they would satisfy even the most hardened carnivore – although I should try it on my desert-loving brother and report back.
For a vegan version, my pine nut sauce (from 5 ingredients 10 minutes) would make a delicious substitute for the mayonnaise. Or try a good hummus.
I like English muffins for my burgers because they’re not too big and are easy to get a hold of, but please feel free to substitute in your favourite burger bun or a pannini.
Baharat is a wonderful Lebanese spice blend that contains black pepper, cumin, coriander, cinnamon, paprika and cardamom. If you don’t have any handy, ground cumin or coriander would be a good substitute.
1 can lentils (400g / 14oz), drained
3 english muffins
1 teaspoon baharat or ground cumin
mayonnaise, to serve
mixed salad leaves, to serve
1. In a food processor whizz one of the muffins until you have chunky bread crumbs.
2. Add half the lentils, the spice and a little salt. Whizz until you have a smoothish paste.
3. Add remaining lentils. Pulse until combined, but still chunky. Taste, season and form into two burger patties.
4. Heat oil to cover the base of a frying pan and cook burgers about 2 minutes each side, or until brown.
5. Generously slather the insides of the remaining muffins with mayo.
6. Add the burgers and leaves. Sandwich together.
variations for dietary requirements:
gluten free – substitute in GF bread for the muffins OR use 3/4cup cooked brown rice in place of the 1st muffin to make the patties and then instead of serving on a muffin or bun, serve with a more substantial salad such as our brown rice salad.
carnivores – See the minimalist beef burger in 5 ingredients 10 minutes. Consider trying a chicken burger with chilli sauce or chilli jam instead of the mayo as well.
troubleshooting guide:
lentil patties falling apart – It’s super important to cook them without touching for long enough to form a nice crust. If the lentil mixture is too dry when you form the patties this can also make them fall apart. If it feels dry, add a little water or liquid from the lentil can.
can’t find canned lentils? – Substitute in 1 1/2 cups cooked lentils but make sure they’re super tender.
serving suggestions
Wonderful on it’s own.
As mentioned in the gluten free section, the patties can be served without bread with a sauce like mayo, or pinenut sauce or tahini sauce (equal parts tahini, lemon juice an water) or even some well seasoned natural yoghurt and a more substantial salad like our our brown rice salad or our black quinoa with broccolini salad or even our shaved cabbage salad with out the white beans.
leftover potential:
OK but I prefer them fresh and hot.
Add to my Old Favourite Recipes